Super Healthy Vegan Carrot Tomato Lentil Soup
INGREDIENTS
- 1 cup green lentils, or red, soaked in water for an hour
- ½ cup groats
- 2 carrots, diced
- 2 onions, diced
- 4 celery stalks, chopped
- 2 zucchinis, diced
- ½ cup tomato paste, or 2 grated tomatoes
- 2 tablespoons tomato sauce
- ½ teaspoon black pepper
- 1 teaspoon salt, or more to taste
- 3-4 tablespoons oil
- 3.7 quarts/3.5 liters boiling water
Garnish:
INSTRUCTIONS
- Heat the oil in a pot and saute the onions until golden. Salt them a little when you start, it will speed up the process.
- Add the other vegetables, and the spices, tomato paste, lentils, and groats. Saute for an additional 5 minutes.
- Pour in the boiling water and cook over high heat for 10 minutes.
- Cover, and simmer for another hour and a half.
- Sprinkle cilantro, stir, and turn off the heat. Wait 10 minutes and serve!
MY NOTES
FAQ
What can I use as a substitute for groats?
If you’re in need of a groats substitute, several options can seamlessly step in for this grain. Quinoa offers a protein-packed alternative with a similar nutty flavor, while rice provides a versatile and widely available choice. Barley introduces a chewy texture, and couscous delivers a quick-cooking option.
Can I use canned lentils instead of soaking them?
Canned lentils are pre-cooked and ready to use, saving you time and effort. Rinse them thoroughly before adding to your recipe to remove excess sodium. Keep in mind that canned lentils may have a softer texture, so adjust your cooking time accordingly.
Can I freeze this Carrot Tomato Lentil Soup?
Allow the soup to cool completely before transferring it to airtight, freezer-safe containers, leaving some space for expansion. Consider portioning it into individual servings for convenient reheating. Label containers with the date for easy tracking. When ready to use, thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.
Can I use red lentils in this Carrot Tomato Lentil Soup?
Certainly, red lentils can be a suitable substitute for green or brown lentils in many recipes. Red lentils cook faster and have a softer texture, which can result in a creamier consistency in soups and stews. Keep in mind that the flavor profile may vary slightly, with red lentils offering a mildly sweet taste. Adjust cooking times accordingly, as red lentils generally require less time to become tender.
